Switch Up Your Veggies: While Oliver already includes many of the prime roasting veggies in this dish, potatoes, carrots, ...

Roasting vegetables is easy, right? Chop, oil, and season them. Throw them in the oven, toss them around a few times, and get crispy, tender bites ready to accompany any meal from baked chicken to ...

Roast vegetables at 425°F so they get crispy on the edges and stay tender inside. Preheat your baking sheet to give vegetables a golden start. Cut vegetables into uniform sizes and spread them out ...

This Roasted Vegetables with Stir-Fry Sauce recipe offers a foolproof twist on a classic dish, combining bold Asian-inspired ...

This is one of my go-to recipes that I serve when the vegetarian branch of the family visits. It’s an Ina Garten frittata recipe that yields a delicious one-dish breakfast dish, but accompanied by a ...

Vegetables with the highest water content—like tomatoes, zucchini, and mushrooms—are the most prone to steaming when crowded. Always give these veggies plenty of space to let the oven’s heat work its ...

You need to have a go-to dish when a group you're cooking for has many dietary restrictions. This big platter of long-grain brown rice topped with roasted vegetables will suit your vegan and ...

Laura Rege is a classically trained chef and veteran of both the Martha Stewart and Food & Wine test kitchens. For the past 15 years, Laura has been creating recipes and styling food for magazines, ...

1. Preheat oven to 425 degrees. 2. In a medium bowl, toss the sweet potatoes and green beans with 2 teaspoons of the oil. Spread the potatoes and beans over two-thirds of a large baking sheet. 3. In ...